BLT Hot dog and Grilled Bacon Wrapped Corn

There was a whole lotta bacon going on tonight at the Martinelli household!   Tim was craving it, so I pulled the recipe for Grilled Bacon Wrapped Corn out of my to try file.    I figured, as long as I had the bacon out, why not try this recipe for BLT Hot dogs too?

I prepped the corn and got it onto the grill, then moved on to making the Lemon Sriracha Dressing for the hot dogs, halving the recipe since I was the only one that would be eating it.   I am not a fan of mayo and see myself using this recipe on a lot of things that would call for it.  

Stefanie from Sarcastic Cooking baked her bacon and steamed her dogs.    Since I already had the grill on, I cooked the bacon for the hot dogs in the microwave and then headed outside.   Buttered and grilled New England style rolls done on foil, all beef hot dogs sliced and grilled to everyone's favorite state of doneness.    I drizzled the sauce over the hot dog instead of mixing it together.    It's getting late in the summer, and hot dogs can get pretty old by now, so I'm really excited that I've found a few new ways to fix them in the last 2 weeks.

My bacon didn't stay put on my corn even after the 20 mins, but I managed to get it on the grill and to crisp it up.    The blogger was inspired by the cover of Food Network magazine and said there weren't really directions there.    She wrapped hers in foil, but the cover shows it with the husks pulled back.    While this was very good, I probably wouldn't make it again.   Neither Tim or Jake like their corn on the cob, so the first thing they did was eat the bacon off the corn.    Then they used the corn stripper to take it down to kernels and ate it with a fork  :)  

Picture is terrible, just a quick snap with my Droid and I was starving so didn't mess around. Big thanks to Stephanie and Holly.   Be sure to go by both the blogs and check out their pics and other great recipes!

 * Exported from MasterCook *

                        Grilled Bacon Wrapped Corn

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Corn on the cob
  2             slices  bacon per ear of corn
              Tin  foil

    Husk each ear of corn. Wrap the bacon around each corn ensuring it overlaps. You will need two slices per ear of corn because the bacon shrinks. Sprinkle with pepper.
    Place each bacon wrapped corn on a piece of tinfoil and twist the ends.
    Grill on medium-high for about 20 minutes turning every 5 minutes. Remove from grill and open each package. The bacon will now be secured to the corn.
    Place bacon wrapped corn directly on the grill for a couple of minutes to crisp the bacon watching carefully so it doesn't burn. Serve hot.


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* Exported from MasterCook *

                               BLT Hot Dogs

                        For the Dogs:
  6                     All Natural All Beef Hot Dogs
  4             Slices  Cooked Crisp Bacon -- chopped
  1                     Tomato -- finely diced
     1/3          Head  Romaine Lettuce -- thinly sliced
  6                     Whole-Wheat Hot Dog Buns- used New England Style rolls, buttered and grilled on foil
                        For the Lemon-Sriracha Dressing:
  1         Tablespoon  Lemon Juice
     1/3           Cup  0% Fat Greek Yogurt- used Chobani Greek Non Fat Plain
  1           Teaspoon  Sriracha -- depending on how much spice you like (1 to 2)- used one
  1              Pinch  Salt & Pepper

Cook the bacon in a pan until crisp, flipping once. Or preheat the oven to 375 degrees F., and place the bacon on a baking sheet lined with tin foil, and bake for 12 minutes until crisp. Remove the bacon from the pan/baking sheet and let drain on a paper towel. Chop the bacon and place off to the side.
    Bring a covered pan filled a fourth of the way up with water or beer to a simmer over medium heat. Add the hotdogs, cover with lid and steam for 7-10 minutes until hot.
    While the hot dogs are steaming, make the dressing for the BLT salad topping. In a small bowl, mix together lemon juice, Greek yogurt, Sriracha, salt, and pepper.
    When hot dogs are hot and cooked through, remove them and place each on to a bun. Mix the lettuce and tomato with a few spoonfuls of dressing in a small bowl until evenly coated. Top each hot dog with a few pinches of the lettuce and tomato topping. Add a pinch of bacon on top of the salad so it stays crispy. Serve right away!



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